healthy vegan blog

• 8 ounces of whole-wheat noodles (uncooked)
• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 cups cauliflower, diced into tiny florets
• 2 cups cucumber, diced
• 2 cups grape tomatoes, halved or quartered
• 6 scallions, diced (I use the bottom 4 inches)

1. Boil noodles according to package directions, minus a minute or two to keep them al dente.
2. In a large bowl, place oil, mustard, vinegar, basil, salt, sugar, oregano, and garlic powder. Mix dressing well.
3. Add chopped veggies and toss.
4. When noodles are finished, drain and rinse with cold water. Add noodles to veggies and dressing. Mix well.
5. Refrigerate for at least 4 hours before serving.

Makes about 8 cups. Each cup has about 157 calories, 6 grams of fat, .75 grams of saturated fat, and 4.25 grams of protein.